| 摘要 |
The present invention relates to a food composition which is shelf-stable, has a low acidic content in the range of pH3.7 to pH3.9, a water activity value (Aw) in the range of 0.6 to 0.9 and a salt content in the range of 13% to 22% by weight based on the total weight of liquid content. The present invention further relates to a process for the production thereof. |
